Blade Style

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The Wa-Bocho (or Japanese style knife) has one distinct feature different from Western style knives: The Kataba, or beveled blade. What this means is that the outer side of the blade is sharpened with a beveled edge, while the inner side remains flat. While the blade is flat on the inner side, the surface is actually slightly concave (Urasuki), giving it the same effect as perforated knives or knives with hollowed edges. Japanese professional chefs prefer these beveled knives, which facilitate extremely precise cutting and clean food separation from the blade. In Japanese cuisine, many ingredients such as fish and vegetables are served raw, and the aesthetics of these foods has always been a vital factor.

Due to demand, Japanese knife manufacturers also continue to produce Western style knives. Unlike Japanese style knives, which have a single bevel (Kataba), Western style blades have been sharpened on both sides. The most common have symmetrical blades, however, some manufacturers will sharpen one side slightly more than the other side, to mimic single bevel blades.

Gyuto Knives

Japanese version of the classic Western chef's knife.

Yanagi Knives

Designed for Japanese Sushi chefs to slice raw fish and seafood.

Sujihiki Slicing Knives

Slicing knife ideal for thinly carving meats, slicing terrines and patés as well as sashimi.

Petty (Paring) Knives

Smaller version of Gyuto knife. The most popular style for bartenders and pastry chefs.

Santoku Knives

Multipurpose knife used for cutting meat, fish, vegetables and fruit.

Deba Knives

Heavy knife for gutting and filleting fish, and can also be used to remove the scales of smaller fish.

Yo-Deba Fish Knives

Ideal for cutting through lobster and crab shells as well as fish bones and filleting large fish.

Nakiri Knives

Ideal for chopping, slicing and mincing all types of vegetables.

Usuba Knives

Traditional Japanese knife for cutting vegetables, especially for Katsuramuki.

Honesuki / Garasuki(Boning Knives)

Japanese boning knife used to butcher meat and poultry.

Takohiki Knives

Kanto (Tokyo) style fish-slicing knife. Characterized by its squared head which helps arrange sashimi on a plate.

Mukimono Knives

Ideal for peeling vegetables, as well as for carving and cutting of vegetables and fruit for decorative purposes.

Bread Knives

Its scalloped blade can slice cleanly through the crispy crusts of whole loaves.